Скачать или смотреть 3 Raw Spices Backed by Science to Help Fight Cancer Risks: Garlic, Ginger & Onion

3 Raw Spices Backed by Science to Help Fight Cancer Risks: Garlic, Ginger & Onion.

Discover the powerful anti-cancer properties of three everyday spices when eaten raw: garlic, ginger, and onion! In this video, we dive into scientific-backed benefits that could help reduce cancer risks. From garlic's allicin fighting colorectal cancer to ginger's gingerol inhibiting breast cancer growth, and onion's quercetin killing colon and breast cancer cells – learn how these natural superfoods can boost your health.
Key Highlights:

Garlic Benefits: Sulfur compounds like allicin and DADS inhibit cancer cell growth and reduce inflammation. Studies show regular raw garlic consumption lowers colorectal cancer risk.
Ginger Benefits: Antioxidant compounds like gingerol and shogaol fight inflammation and enhance chemotherapy effects. Potential for preventing colorectal cancer.
Onion Benefits: Rich in quercetin and sulfur, especially red onions, which activate apoptosis in cancer cells and maintain genetic integrity.

⚠️ Disclaimer: This is for informational purposes only. Consult a doctor before changing your diet. Not a substitute for medical treatment.

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